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Grilled Pizza Dough Recipe
Yield: 4 individual round pizzas |
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 If you have
never had the opportunity to try grilled pizza, then it is time to start. A
pizza properly grilled takes on the characteristics of a pizza from Italy
cooked in a wood burning oven. A good pizza in Italy has a tender, crisp,
thin crust, and is topped with a few simple ingredients. Making a perfect
pizza in Italy has become a science, but this simple recipe produces such a
good quality crust, you will be amazed at how easy it is. Enjoy! |
BASIC PIZZA DOUGH AND
TOPPINGS:
This pizza dough is quick to assemble and freezes well. If you
make it ahead as I do, all you need to do is defrost it the day you plan to make
pizza. We usually make 8 individuals balls of dough which gives everyone their
own choice of toppings.
 | 2 Pkgs. Dry-Active Yeast -- (3 1/2 teaspoons) |
| 2 Cups Warm water -- Body temperature |
| 7 Cups Flour, all-purpose |
| 1 Teaspoon Salt |
Stir yeast into 1/2 warm water, mixing completely. Blend in 1
cup of flour, mixing well. Cover bowl and let rise in warm place for half an
hour or so or till the starter is full of bubbles. Stir the salt into the
remaining flour, mix well, and add to the starter. Pour in all but 1/4 cup of
the water, and start beating by machine at slow speed and gradually increase to
medium. Knead for a good 5 minutes, adding additional drops of water till as
needed till the dough is smooth. When it forms a smooth ball that includes all
the flour from the sides of the bowl, transfer to a floured board and knead
several times till smooth and elastic, and holds it's shape when bent back and
forth between your hands.
Form dough into a ball, dust with flour, and place in a lightly floured bowl.
Cut a cross in the top, Cover and let rise till doubled, about 2 hours.
To finish the dough: turn it onto a floured surface and knead for 2 minutes. You
may now use it by either forming into 8 individual pizzas, or divide it into 4
pieces, making one pizza for two and freezing the rest into 3 remaining balls,
well wrapped.
NOTES: The dough may be kept in the
refrigerator over night, in a well oiled pan, brushed with oil, and covered with
plastic wrap. To use, remove and let warm to room temperature, and then form
into pizzas as desired.
SPECIAL TIP: To quickly warm refrigerated
dough; place in a microwave-proof bowl, cover with plastic wrap with several
holes poked in, and microwave on "defrost" for two minutes. To defrost a ball of
frozen dough; Microwave on "defrost" one to two minutes, let rest five minutes,
then defrost for another minute. Let rest another five minutes then knead and
squeeze to soften any lumps; let rest to come to room temperature.
GRILLED
PIZZA:
4 Individual Pizza dough Balls -- Defrosted
| 1/4 Cup Olive Oil |
Preheat outdoor grill on high for 10 minutes.
Remove dough balls from fridge, and using extra flour, stretch one at a time
into a 12 to 14" circle. Brush the grill with oil, or spray with cooking spray.
Immediately place the prepared dough onto the grill. Leave for about 1 minute.
Carefully turn to other side. Brush this side with olive oil, and cook only 30
seconds if you plan to add toppings,
or an additional minute if you don't.
Tip: I use a
bakers peel dusted with cornmeal to easily slip the pizza dough onto the grill,
as well as turn it over. You can use any pizza toppings, but here are two of my
favorites. if you use vegetables or meats, they will have to be precooked as the
pizza is not on the grill long enough to cook these properly.
from bellaonline.com
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